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Food To LoveFood To Love

Food To Love

August 2019

Food To Love magazine is all about food; Learn how to make, bake, cook and create it. Full of seasonal, scrumptious recipes, Food To Love magazine provides hints and tips to help readers cook with confidence. Having a magazine subscription to Food To Love magazine is a great way to guarantee you never miss an issue, and you’ll save money on the shop price too.

Country:
United Kingdom
Language:
English
Publisher:
H BAUER PUBLISHING LIMITED
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12 Issues

IN THIS ISSUE

access_time1 min.
beautiful food you’ll love to make

This is holiday season; where weekends become weekdays and you forget what day it is. So relish the extra time you have with our ideas to create anything from a Spanish feast for friends (p98) to meat-free magic (p64) for when the BBQ meat gets too much. And as you will have more time to kill, why not bake up a cafe-worthy cake and invite your nearest and dearest around for a chat and a slice of heaven (p83). It’s not just about the recipes. We also give you the low-down on chillies, their varying heat levels and how to make the most of them (p92). Then there’s a feature on making your own yoghurts and cheeses (p54). Once you’ve started, you’ll never look back – it’s addictive and tastes…

access_time2 min.
test kitchen questions & answers

Q WHAT IS THE BEST WAY TO STORE SALAD LEAVES? A Make bagged salad last twice as long by transferring the leaves to a lidded food container, placing a couple of sheets of kitchen paper on top, then the lid. Put in the fridge and the leaves should stay crisp. If you’ve bought, or grown, a whole lettuce, leave the individual leaves to soak in a bowl of cold water for 2 hours. Rinse, shake off the excess water then spread the leaves onto a clean tea towel before rolling it up. Pop the whole thing into a lidded food container and chill. You’ll be amazed at how long these last. Q IS THERE ANY WAY TO MAKE MOZZARELLA EASIER TO GRATE – I LOVE USING IT IN RECIPES TO MELT ONTO DISHES…

access_time1 min.
what’s in season salad?

SUMMER fruits APPLES APRICOTS BLACKBERRIES BLUEBERRIES BILBERRIES DAMSONS ELDERBERRIES FIGS GOOSEBERRIES GREENGAGES LOGANBERRIES NECTARINES PEACHES PLUMS RASPBERRIES REDCURRANTS STRAWBERRIES TOMATOES SUMMER vegetables AUBERGINES BEANS: BROAD, FRENCH, RUNNER BEETROOT CARROTS CELERY CAVOLO NERO COURGETTES CUCUMBERS FENNEL BULBS GLOBE ARTICHOKES KOHLRABI LETTUCE MANGE TOUT MARROWS PEPPERS RADISHES SPINACH SPRING ONIONS SWEETCORN SWISS CHARD WATERCRESS DID YOU KNOW? China is the largest producer of tomatoes, accounting for a quarter of the world’s production. The United States and India are the second and third highest producers respectively.…

access_time2 min.
know your leaves

MIGNONETTE is a type of Gem lettuce but with green and reddish/bronze, soft curly leaves. Mignonette has a fresh sweetish taste and is in season May to October. WATERCRESS grows in clear water. It’s a member of the mustard cress family, though watercress tastes fresh and peppery rather than mustardy. Watercress sold in shops is cultivated and is less hot than wild watercress because it has been grown more quickly. In season April to November. ROCKET is available all year round. Its flavour has been described as roast beef with a peppery tang. Wild rocket is the hottest, cultivated rocket and baby rocket is the mildest. It is perfect with beef and stirred into pastas at the last minute, or piled on top of pizzas before serving. CURLY ENDIVE also called frisée, is…

access_time7 min.
make it fresh

SALMON CEVICHE ‘TACOS’ WITH PICKLED RADISH PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 4 • 160g shredded red cabbage, plus 4 large leaves to serve• 15g coarsely chopped fresh coriander• 2 spring onions, sliced thinly• 60ml lime juice• 60ml extra virgin olive oil• 240g soured cream• 1 tablespoon medium-hot chilli sauce• 400g sashimi-grade salmon, thinly sliced• 120ml vegetable oil for frying• 3 x 7cm white corn tortillas, shredded into 5mm wide strips• 2 medium avocados (500g), scooped from flesh into large chunks PICKLED RADISH • 1 teaspoon cumin seeds• 60ml cider vinegar• 1 teaspoon caster sugar• pinch sea salt flakes• 6 mixed radishes (210g), trimmed, sliced thinly 1 Make pickled radish. 2 Combine cabbage, coriander, spring onion, 1 tablespoon of the juice and 1 tablespoon of the oil in a medium bowl; season to…

access_time1 min.
top tips

The poaching liquid in step 1 can be used as a light chicken stock for any other recipe. Allow to cool; refrigerate and use within 2 days, or freeze for up to 3 months. Ceviche is a popular South American seafood dish that ‘cooks’ by marinating in citrus juice. Sriracha is a medium-hot chilli sauce available from Asian food stores and many major supermarkets. Patties can be made up to 1 day ahead; store in an airtight container in the fridge. Use a mandoline or V-slicer to slice the fennel very thinly. You can replace the goat’s cheese with feta here. Ideally one marinated in herbed oil so you can use the oil in the pesto dressing. You can use grilled chicken breast or thigh fillets instead of pork, if you like. Raspberry vinegar can be…

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